This has to be the dish I have cooked the most as a mother. It has all five food groups in it, it keeps well in the fridge, and requires no finesse to knock it up. It’s good on its own or served with a salad.
You can take out or add in extra vegetables, but it really does need the moistness of the zucchini. Once I substituted broccoli and it was way too dry. The carrot, corn, cheese and bacon can be in or out depending on your diner.
4 eggs, lightly beaten
1 cup self raising flour
¼ cup oil
1 large zucchini
1 medium carrot
½ cup cheese
½ cup frozen/canned corn
1-2 rashers bacon, fat off and bacon diced
Set oven to 180°C / 350°F.
Grease a square oven dish or line it with baking paper.
Grate zucchini, carrot and cheese and place in bowl.
Add eggs, flour, oil, corn and bacon. Mix through well.
Add mix to prepared dish and spread out, ensuring mix fills to the corners.
Place dish in oven. Bake for 25-30 minutes or until top is golden brown.
Remove from oven, leave in dish for 5 minutes. Cut into squares and serve.
Happy cooking!
Joni
Joni Page 